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Friday, July 13, 2012

Eerulli Gojju / No Grind, Tangy Onion Gravy

Here’s one simple and quick side dish with onions that requires no
more than a few ingredients, and does not need grinding. It is a traditional
recipe, I suppose, for I’ve picked it from mom and mil, both. It requires a readymade
rasam powder; we use a home made version, but any store bought one like MTR
works too.

Just chop a couple of onions fine, sauté it, add the other ingredients
and boil. Add a tempering just before serving for that crispy lentil touch! How
easy is that!

And the result is one tangy, spicy gravy, that goes well with rice,
dosas, rottis, etc. Perfect one when your taste buds need a tickle, but you don’t
have much time to spare!

Eerulli Gojju - No grind, tangy onion gravy

Preparation
time : 5 min

Cooking
time : 10
min

Serves : 4 -5

Ingredients:

Red Onion - 2 medium sized, chopped fine

Oil - 1 Tbsp

Rasam powder - 2 tsp

Tamarind pulp - 3-4 Tbsp

Jaggery - about 2 tsp when powdered; Can use sugar/brown sugar instead

Salt - ¾ tsp or
as per taste

For
tempering

Oil - 1 tsp

Mustard seeds - 1 tsp

Chana dal - ½ tsp

Urad dal - 1 tsp

Curry leaves - from one or two sprigs

Green chilies - 1-2, depending on the extra heat needed

Method:

Heat
1 Tbsp oil in a heavy pan

Add
the chopped onions and sauté till translucent

When
done, add tamarind pulp, rasam powder, jiggery and salt and mix well

Adjust
the consistency with more water and bring to a boil; check for the taste
and add more of rasam powder, sugar or salt to balance the tartness of
tamarind

Boil
for a couple of minutes and keep aside

In
a small pan, make the tempering by heating oil and adding mustard seeds